The Bum Boat Cocktail from Bar Tulia’s, Stanley Worrell
The Bum Boat; Photography by Michael Caronchi
THE BUM BOAT
Serves 1
- 1 ounce Bulleit Rye
- 1 ounce Bacardi 8 Años
- 1 ounce fresh pineapple juice
- 1/2 ounce orgeat syrup
- 1/2 ounce Monin Apricot Syrup
- 1/4 ounce fresh lemon juice
- 1 dash Bittermens ‘Elemakule Tiki Bitters
- 1 dash Angostura bitters
- Pineapple slice
- Maraschino cherry
PREPARATION: Add all ingredients except pineapple and cherry to a cocktail shaker, fill with ice and shake. Strain into an old-fashioned glass filled with crushed ice and garnish with pineapple slice and cherry.
Lively atmosphere at Bar Tulia; Photography by Michael Caronchi
